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Pineapple Carrot Cream Cake

A moist and flavorful cake combining the sweetness of pineapple and the earthiness of carrots, topped with a rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup shredded carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the eggs, oil, and crushed pineapple until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded carrots.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. In a mixing bowl, beat the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.
  3. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

For added flavor, you can include chopped walnuts or pecans in the cake batter.